Slow Cooker

Vegetable Hot and Sour Soup Recipe

This recipe is used as a starter in the 3 and 5 star restaurants. Good for vegetarian people who would like to have a delicious dish.

Ingredients used for Vegetable Hot and Sour soup Recipe:

Carrots, chopped 1 / 2 medium; Cabbage, chopped 1 / 4 small; Green beans, chopped 4-6; Green pepper, chopped 1 / 2 medium; Bamboo shoots, sliced 1 medium; Corn flour / cornstarch 2 tablespoons; 2 tbsp oil; Garlic, chopped 2-3 cloves; Onion, chopped 1 medium; Ginger, minced 1 inch piece; Mushrooms, chopped 2; Celery, chopped 2 stalks up; 2 tablespoons soy sauce; Sugar 1 / 2 tsp; MSG 1 / 2 tsp; 4-5 cups vegetable broth; Green Chile Sauce 2 tablespoons; Salt to taste; 2 tablespoons white vinegar; White pepper 1 / 2 tsp; Green onions; chopped 1 stalk

Method used for preparing this recipe:

Boil water in a cup bamboo shoot slice for 2-3 minutes. Drain and chop. Dissolve the cornstarch in a quarter cup of water and set aside.
Heat wok over high heat oil. Add garlic, onion and ginger and stir fry briefly. Add chopped green beans, carrots, mushrooms, bamboo shoot, and celery and mixed. Add soy sauce, sugar, MSG and stir. Add vegetable stock and stir. Add Green Chile sauce, cabbage and green pepper and continue to cook.
Add cornstarch mixture and simmer to thicken. Add salt to taste, vinegar and white pepper powder. Sprinkle with chopped green onions and remove from heat. Serve warm.

Preparation Tips:

1. Preparation time: 5 minutes
2. Servings: 4 persons
3. Cooking time: 15 minutes

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